A dish that contains ground poultry as an ingredient should be cooked to what MINIMUM internal temperature?

All poultry (chicken, turkey, duck) should be cooked to an internal temperature of 165°F. There is no time requirement - it only needs to reach this temperature for a moment. Other ground meats and fish should be cooked to 155°F for 17 seconds. But because this example includes poultry, it must be cooked to 165°F. Other foods that should be cooked to 165°F (74°C) for <1 second (Instantaneous):
- Poultry—including whole or ground chicken, turkey, or duck
- Stuffing made with fish, meat, or poultry
- Stuffed meat, seafood, poultry, or pasta
- Dishes that include previously cooked TCS ingredients (raw ingredients should be cooked to their required minimum internal temperatures).